It seemed to me very improbable (as the same plants are generally found in the same latitude and soil), that the spices now in the possession of the Dutch should grow only in that small tract of land, which is in their possession. And I had many credible informations, that, whatever they may pretend to the contrary, this is only a pretence. I therefore desired to obtain the best information of the nature and culture of the plants producing spices, as well as of many other things, which are foreign from this inquiry. I desired to know, how the spices were dried and cured; and that different specimens might be sent me of the plants, their seed, flower, leaf, and bark, and properly cured and prepared. This produced the answer I lay before you herewith, together with the specimens now produced. You see hereby, that the Dutch dry their Cinnamon in sand; probably to take away that viscosity, which is complained of in the Cassia. And you will observe also, that the specimen produced dried and cured is also as free from any viscosity, as the Cinnamon of Ceylon: That it agrees also with the Cinnamon in every other quality, and in colour; and that none of the distinctions mentioned by Mr. Ray can be found herein; but that they may arise from the part of the tree, from whence the bark was taken; the inner bark of the large wood being red, as you see by the other specimen produced. And the common Cassia taken from the larger branches, and not cured, has the viscosity complained of in some degree, tho’ much less than it had four years since, when I received it. Mr. Ray says, that one is weaker in taste, as he supposes, than the other. That may be so from its manner of drying, or keeping of it. Dried in large quantities, and by a stronger heat, it will probably be stronger, than if it is dried in a lesser quantity, and slower. As for the viscosity, the glutinous part is found in every plant in some degree, as well as in every animal. It preserves the parts from moisture; but will be consumed by heat or time; and it will be a preservative to the plant, till it is destroyed; which was the reason, as I suppose, that Mr. Ray mentions Cassia to have kept good thirty years, the viscosity not having been destroyed by drying. I suppose the reason, which the Dutch have to dry it, is to make it sooner fit for the market, and possibly fitter for distillation. You will see from Mr. Combes’s letters and specimens, that he thinks there may be two sorts of Cassia or Cinnamon in Sumatra: possibly there may be the same difference in Ceylon; but, if so, I suspect them both to be only seminal varieties, and that their virtues are the same. Mr. Barlow, some time since a Surgeon in the service of the India company, made a considerable quantity of oil of the Cassia of Sumatra, which was very little, if any thing, inferior to that drawn from Cinnamon; and it was sold to great profit.